Pistachio Brownie Basque Cheesecake
A delightful fusion of dense brownie and creamy cheesecake, enhanced by the rich, nutty flavor of pistachios. This dessert offers a fudgy yet silky smooth texture that's perfect for any gathering.
Servings: 8 servings
Calories: 375kcal
Ingredients
For the Brownie Base
- 85 g unsalted butter Adds richness and body to the brownie base.
- 100 g caster sugar Ensures a perfectly sweet balance.
- 30 g soft light brown sugar Introduces deeper caramel notes.
- 2 large eggs Binds the ingredients together, contributing to the fudgy texture.
- 80 g plain flour Provides structure without making it too cake-like.
- 25 g cocoa powder Infuses the brownies with a deep chocolate flavor.
- 100 g dark chocolate (around 60% cocoa) Elevates the chocolatey experience with its intense taste.
- 1/4 tsp salt Enhances all the flavors present.
For the Cheesecake Layer
- 400 g full-fat cream cheese The star of any cheesecake, creating a creamy texture.
- 310 g pistachio cream Brings nutty flavor to the forefront.
- 30 g plain flour Helps stabilize the cream cheese filling.
- 210 ml double cream Adds silkiness to the cheesecake.
- 1 tbsp vanilla extract A classic flavor enhancer.
- 3 large eggs Contributes to a smooth and creamy consistency.
- 2 tbsp caster sugar To sweeten the cheesecake layer.
Instructions
Preparation
- Preheat your oven to 180°C (356°F).
- Melt the unsalted butter and dark chocolate together in a medium saucepan over low heat, stirring until smooth.
- Remove from heat and mix in the caster sugar, soft light brown sugar, and salt until well combined.
- Beat in the eggs one at a time, followed by the plain flour and cocoa powder, stirring just until combined.
- Pour the brownie batter into a lined springform pan and bake for about 20 minutes.
Cheesecake Mixture
- While the brownie base cools slightly, beat the cream cheese in a bowl until creamy and smooth.
- Gradually blend in the pistachio cream and flour, mixing until there are no lumps.
- Add in the double cream, vanilla extract, eggs, and caster sugar, beating just until combined.
Assembly and Baking
- Pour the cheesecake batter over the cooled brownie base and gently smooth the surface with a spatula.
- Return to the oven and bake for an additional 35-40 minutes until set around the edges, with a slight jiggle in the middle.
Cooling and Chilling
- Remove the cheesecake from the oven and allow it to cool at room temperature before transferring to the refrigerator.
- Chill for at least 4 hours or overnight for the best flavor.
Notes
For an ultra-smooth cheesecake texture, ensure your cream cheese is at room temperature before mixing. Optional: Fold in chopped pistachios for added texture, or use different nut butters for a flavor twist. Garnish with crushed pistachios and a drizzle of chocolate sauce for presentation.